Menorcan Roast Lamb Leg with Caramelized Onions and Fried Potatoes

 Ingredients (serves 4)

• 1 leg of Menorcan lamb, cut into large pieces

• 4 large Menorcan onions

• 4 medium potatoes

• 4 garlic cloves

• 1 glass of white wine

• Extra virgin olive oil (preferably Menorcan arbequina variety)

• Fresh rosemary and thyme

• Sea salt and freshly ground black pepper

• A little water or light stock (optional)

Preparation

1. Prepare the lamb:
   Season the lamb pieces with salt and pepper and place them in a roasting tray. Add a generous drizzle of olive oil, the crushed garlic cloves, and the herbs.

2. Roast the lamb:
   Place in a preheated oven at 180 °C (350 °F) and roast for about 45 minutes, turning occasionally so it browns evenly. Halfway through, pour in the white wine and, if needed, a little water or stock to keep it moist.

3. Caramelize the onions:
   Slice the onions thinly. In a large pan with some olive oil, cook them over very low heat for 30–40 minutes until soft and golden brown. Add a teaspoon of sugar if you want to enhance the sweetness. Set aside.

4. Fry the potatoes:
   Peel and cut the potatoes into sticks or thick slices. Fry them in plenty of oil until golden and crisp. Season after frying.

5. To serve:
   When the lamb is golden and tender, remove it from the oven. Serve with a spoonful of caramelized onions on top and fried potatoes on the side.

   Finish with a drizzle of the roasting juices, reduced and strained.